Crack the eggs, one by one, pouring 1 egg into the concave part of each mushroom. Sprinkle eggs with salt and pepper, to taste. Pour half of the 1/2 cup of water in the bottom of the hot pan and cover. The vapor will cook the eggs and the Portobello mushrooms will turn out as they appear in the photo. If you need more water, add a small amount until the eggs are cooked to your liking.